This convenient version of chicken and rice offers the same comforting, nourishing foundation with significantly less prep time by using a store-bought rotisserie chicken. It maintains the dish’s versatility, allowing you to adjust the type of rice and pair it with vegetables or fresh salads, such as kachumbari, to suit your needs. Cooking the rice in broth still provides added flavor and nutrients, making this a practical, protein-rich option when time or energy is limited. It can also be prepared in advance and stored for easy meals throughout the week.
If you prefer to cook it from scratch, you can view the full recipe here.
Chicken & Rice (Quick & Convenient)
A quick, nourishing chicken and rice dish made with rotisserie chicken and homemade-style broth for comforting flavor with minimal effort.
Ingredients
- Water
- 1 rotisserie chicken
- 3 stalks celery, roughly chopped
- 3 carrots, roughly chopped
- 1 onion, quartered
- 1 lemon, quartered
- 2 bay leaves
- 3 cups rice – white, long grain, basmati, or brown
- salt + pepper to taste
Directions
- Remove the meat from the rotisserie chicken, shred or chop as desired, and set aside. Reserve the carcass.
- In a large pot, combine the chicken carcass with the celery, carrots, onion, lemon, and bay leaves. Add enough water to cover. Bring to a boil, then reduce to a simmer and cook for about 20–30 minutes to create a quick, flavorful broth.
- Strain the broth using a fine mesh strainer, discarding the solids.
- Measure out 4½ cups of the broth and combine with the uncooked rice in a pot or rice cooker. Cook according to stovetop directions (bring to a boil, then cover and simmer on low for 18–20 minutes) or use a rice cooker until the liquid is absorbed.
- Once cooked, let the rice sit covered for 10 minutes, then fluff with a fork.
- Add the shredded chicken to the rice, gently mix, and warm over low heat if needed. Season with salt and pepper to taste.
- Optional: Serve with steamed vegetables or a fresh salad like kachumbari to complete the meal.
